Archive for the ‘General’ Category

• Vegetable biryani

  Date: 2010.05.24 | Category: General | Response: 0

  Ingredients: – 2 cups cooked basmati rice(long grain), 100 grams, cauliflower, 100 grams potato, 100 grams carrot, 100 grams French beans, 100 grams peas, 1 big onion, 1 green chilly, ½ teaspoon red chilly powder, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 cloves,1 pinch black pepper powder, 2 tomatoes, ¼ cup curd(yoghurt), 1 pinch mustard seeds, 2 tablespoons dry fruits, 2 tablespoons oil and salt to taste.

  Preparation time : – 20 minutes Serves : – 2

  HOW TO PREPARE: – Finely chop the onions, tomatoes and green chilly and set it aside. Wash the vegetables, drain them completely and then cut into thin long slices. Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time. Sauté each vegetable on full flame till it gets cooked. You can sprinkle a little water. Sauté continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so sauté and try to avoid water as much as you can. Then sauté the green peas. Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon. Let them all crackle first and then sauté briefly till they become golden brown in colour. Then add the cloves and black pepper powder and let it crackle too. Follow this by adding the onions and sauté them till they are soft and cooked. Add the red chilly powder, salt to taste and sauté well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan. Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well. Cook briefly and add all the sautéed vegetables. Put in the cooked rice and mix it very gently. Ensure you don’t break the grains or mash them up. Cook for five minutes on a low flame. Turn of the flame. Garnish the biryani with dry fruits and coriander leaves. Serve it hot with some onion and curd raita.

• Banana chicken curry.

  Date: 2010.03.12 | Category: Chicken Recipes, General, Indian Recipes, Mutton Recipes | Response: 0

  Ingredients: – 4 chicken pieces, 2 tablespoons flour, 4 teaspoons curry powder, 2 bananas, 1 cup rice, 2 lemon slices, oil for frying and salt to taste.

  Preparation time : – 25 minutes Serves : – 2

  HOW TO PREPARE: – Take a bowl and put the chicken pieces in it and add the curry powder, flour and salt. Mix it all up and coat the chicken with it. Take a frying pan and pour oil enough to fry and fry the chicken pieces until golden brown. Reduce the flame and cover and cook for 15 minutes or till the chicken is tender. Now add the banana slices and cook for another six minutes. Remove form flame and set it aside. Boil rice in salted water with a small piece of lemon for 15 minutes or till the rice is done. Spread the rice on a big platter and with the help of a fork separate all the grains. Then put the chicken pieces and banana pieces over it. Garnish with lemon slices and serve.

  Badam chicken
  Ingredients : – 500 grams chicken thighs, 6 cashew nuts, 6 badams( almonds), 1 tablespoon corn flour, 1 egg, ½ tablespoon pepper powder, ½ cup curd(yoghurt), half a lemon, oil for frying and salt to taste.

  Preparation time :- 15 minutes Serves : – 2

  HOW TO PREPARE : – Take a bowl and add the curd, lemon juice, pepper powder and salt. Put the chicken pieces into this and mix well. Let it marinate for an hour at least. Next in another bowl beat the egg and corn flour well so that there aren’t any lumps. Now take a blender and put in the cashew nuts and almonds. Make a nice paste. Add this paste to the egg corn flour mix. Stir well and ensure that all the ingredients have blended well. Dip the chicken into this mixture and deep fry in hot oil. Remove from flame and serve hot.

• Fried spicy boneless chicken

  Date: 2009.12.05 | Category: General | Response: 0

  Ingredients :- Boneless chicken 500 gms, Diced oninons 1 cup, Green Chillies 6, Chicken roast masla 4 teaspoons, Tumeric powder 2 teaspoons, Soya sauce 3 teaspoons, Curry leaves required, Egg 1, vinegar required quantity, Black pepper 3 teaspoons, Chinamon 2 inch piece, Corriander leaves required, Cloves 6, Salt required quantity, Garlic 25 flakes, oil 225 ml

  Preparation time : -30 minutes

  HOW TO PREPARE : -1). Powder the pepper, chinamon, cloves.

  2). Make a paste of garlic flakes.

  3). Add the powdered pepper, chinamon, cloves and garlic paste to the boneless chicken.

  4). Add 2 teaspoons soya sauce, 1 egg, tumeric powder, salt, curry leaves and mix the ingredients well and keep the mixture in the freezer for about 45 minutes.

  5). Heat oil in the pan on low flame.

  6). Add the diced onions and chopped green chillies in oil and medium fry them.

  7). Add the chicken mixture into the oil and deep fry till the smell arouses your senses.

  8). Now add the chopped corriander leaves to give a good flavour and smell.

  9). Serve with a little vinegar.